Peanut Butter & Jelly Ice Cream Sandwiches
Prep time
Cook time
Total time
Author: Alicia Shaw
Serves: 6 sandwiches
Ingredients
Peanut Butter Cookies
- 1 cup natural creamy peanut butter (I use my 4-Minute 2-Ingredient Creamy Peanut Butter)
- ¾ cup coconut sugar
- 1 large egg
- ¼ cup coconut flour
- ½ teaspoon baking powder
- 2 tablespoons almond milk
Strawberry Ice Cream
- (1) 14 oz package frozen sliced strawberries
- 5.4 fl oz canned coconut cream
Instructions
Peanut Butter Cookies
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Mix peanut butter and sugar together in a large mixing bowl (by hand for a workout or with a hand-mixer). Add egg and mix until completely combined. In a small bowl combine coconut flour and baking powder, stir well. Add flour mixture to cookie dough until fully combined. Then, using your hands, add the almond milk and mix the dough just to bring it together.
- Scoop 2 tablespoons of dough and form into a cookie about ½ inch thick. Place on lined baking sheet. Bake for 7-8 minutes.
- Allow cookies to cool completely, then transfer to a plate and cover with plastic wrap. Freeze for at least 30 minutes until you assemble the sandwiches.
Strawberry Ice Cream
- Add coconut cream and strawberries to blender on "Frozen Dessert" mode (or add to food processor and blend until smooth).
Assemble
- Scoop about 3 tablespoons of ice cream onto one cookie. Top it with another cookie and set on a plate. Repeat until all sandwiches are made. Cover the plate and freeze for at least 2-4 hours before serving. Take out of freezer about 10 minutes before serving.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/peanut-butter-jelly-ice-cream-sandwiches/